WEBVTT - Oh!  My Compliments to the Test Tube!

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<v Speaker 1>Ooh, my compliments to the test tube. It's one more thing.

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<v Speaker 1>I'm strong and getty. One more thing.

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<v Speaker 2>Now the chef the test tube, I got it. I

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<v Speaker 2>have no guess what that's going to be. But first

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<v Speaker 2>they joke from Saturday nine Live, a.

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<v Speaker 3>Newfold shows that since twenty sixteen, support by black voters

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<v Speaker 3>for Democratic candidates has dropped from ninety two percent to

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<v Speaker 3>seventy eight percent.

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<v Speaker 1>Or don't make this our fault. Seventy eight percent is.

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<v Speaker 3>Still a lot for contact. Seventy eight percent black people

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<v Speaker 3>is enough to make white liberals leave the county be grateful.

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<v Speaker 3>The only other people to get seventy eight percent of

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<v Speaker 3>the black vote was the North and Kendrick lamar All thought,

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<v Speaker 3>if it wasn't for black voters, y'all wouldn't even be

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<v Speaker 3>a party anymore. You'd be the Democratic small get together.

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<v Speaker 2>So we were talking a little bit earlier on the

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<v Speaker 2>radio show about some of the joe that were being

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<v Speaker 2>made on Saturday Night Live, and somebody made the point

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<v Speaker 2>that on the text line that they can make those

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<v Speaker 2>jokes because Michael Chase a black guy, and you can

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<v Speaker 2>make joke about your own circle, you can't joke about

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<v Speaker 2>somebody else's circle. I can complain about my mother, but

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<v Speaker 2>my husband cannot complain about my mother, or I'd kill him, right.

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<v Speaker 2>I remember hearing that a long time ago. If your

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<v Speaker 2>wife or girlfriend or whatever starts complaining about her mother or.

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<v Speaker 1>Sister, you just gotta listen to them. You can't join

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<v Speaker 1>in at all, don't. Don't fellas if you're young, young

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<v Speaker 1>enough to have avoided that bullet, trust us when we

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<v Speaker 1>say that's let her vent all you want do not

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<v Speaker 1>add a syllable.

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<v Speaker 2>It's interesting because you can understand why you'd make that mistake,

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<v Speaker 2>because usually when somebody's bitching about something, they're asking for

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<v Speaker 2>you to join in with the pitching. That's, in fact,

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<v Speaker 2>like always that's the case.

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<v Speaker 1>And if you both bond more quickly over what they

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<v Speaker 1>don't like than over what they like.

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<v Speaker 2>Yeah, yeah, so they're complaining about the way they got

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<v Speaker 2>treated by United Airlines or their uber driver or the

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<v Speaker 2>restaurant or whatever your boss. You just join in because

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<v Speaker 2>it makes them, you know, a bonding experience. But man,

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<v Speaker 2>you can't do that with somebody's with a woman's sisters

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<v Speaker 2>or or mom.

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<v Speaker 1>Yeah interesting, yeah, uh so, uh this is not surprising.

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<v Speaker 1>I guess I love this headline lab grown meat is

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<v Speaker 1>proving to be a grotesque misadventure.

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<v Speaker 2>I am amazed at how many restaurants I go to

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<v Speaker 2>who have who have that as an option?

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<v Speaker 1>Lab grown? Well, I don't know what. No, Now, the

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<v Speaker 1>like impossible burger that's vegetable based, spiced, it has the

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<v Speaker 1>consistency of me. So that's different.

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<v Speaker 2>I see that places, and then I see what would

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<v Speaker 2>they call lab grown? Would they call that something?

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<v Speaker 1>Would? Uh? Some supporters, including Bill Gates and Richard Branson,

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<v Speaker 1>prefer the euphemism cultivated meat. I don't actually know.

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<v Speaker 2>I just I just see a lot of places where

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<v Speaker 2>they're often fake meat burgers or fake.

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<v Speaker 1>Meat veggie burgers. You think, yeah, bean bean, Jed. I've

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<v Speaker 1>had some of those that are terrific. Anyway, the lab

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<v Speaker 1>grown meat revolution looks like it's over, says Julian Mellanton,

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<v Speaker 1>food consultant. News Company is advised to alternative protein companies.

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<v Speaker 1>Are you about to explain what lab grown meat is? Uh? Yeah,

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<v Speaker 1>that's part of it, okay, because have you? I think

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<v Speaker 1>we've talked about this, but I don't remember the first Well,

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<v Speaker 1>the first lab grown burger was demonstrated more than a

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<v Speaker 1>decade ago. And billions of pounds have been thrown at

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<v Speaker 1>the technology pounds money. This is a British report. It

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<v Speaker 1>involves extracting cells derived from animal fetus is delicious and

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<v Speaker 1>cultivating the cells in sterile bioreactors. That sounds so delicious,

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<v Speaker 1>A process that takes a lot of energy and expense.

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<v Speaker 2>I want to catch up and salt on the embryo

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<v Speaker 2>whatever you just said.

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<v Speaker 1>Yeah, yeah, cultivated meat, said this food consultant. It's going

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<v Speaker 1>to go down as one of the biggest failures in

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<v Speaker 1>food history. Business schools will be presenting lessons on lab

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<v Speaker 1>grown meat. No kidding, I didn't know that. That came

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<v Speaker 1>and went without me. I don't know if I've ever

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<v Speaker 1>had it. I don't think I have.

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<v Speaker 3>Uh.

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<v Speaker 1>We were told that this innovation would transform how we

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<v Speaker 1>eat and farm, but this month leading industry figures admitted

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<v Speaker 1>the game was all but up, which is where you

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<v Speaker 1>come in.

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<v Speaker 2>Well, of course it would be a very very big

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<v Speaker 2>deal if you could grow meat that in it, So

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<v Speaker 2>it wouldn't be it wouldn't be like the impossible stuff

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<v Speaker 2>is just as it's not meat at all, but it's

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<v Speaker 2>designed to taste like, Yeah, this would actually be meat

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<v Speaker 2>in theory. It would be exactly like you know, the

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<v Speaker 2>the hip of a cow, whatever that is, flank steak

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<v Speaker 2>or hamburger steak or whatever. I'm guessing it tasted horrible, Is.

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<v Speaker 1>That what it did it in No, actually, I'm told

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<v Speaker 1>it was decent enough, but people were just horrified by

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<v Speaker 1>the idea of it. It is a bad idea. Well,

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<v Speaker 1>I was disgusted the first time I heard it, and

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<v Speaker 1>I have no reason to reject science or alternative means

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<v Speaker 1>of getting something. It was an instinctive, tenth of a

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<v Speaker 1>second reaction. Yeah, that's interesting.

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<v Speaker 2>No, I didn't finish what I was gonna say, is

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<v Speaker 2>obviously this would be such a huge revelation because you

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<v Speaker 2>don't need gazillions of cattle around the world. I used

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<v Speaker 2>to work in feed lots with tens of thousands of cattle.

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<v Speaker 2>That I mean, when you got the fact that they

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<v Speaker 2>flatulate and what that is doing to the environment.

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<v Speaker 1>But just to the poop, my god, the poop.

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<v Speaker 2>Yeah, the amount of poop, and then feed that you've

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<v Speaker 2>got to give them, and water that you've got to

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<v Speaker 2>give them, and all the employees you need to have,

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<v Speaker 2>and then the injecting all the various chemicals in them

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<v Speaker 2>that everybody does that may or may not affect the meat.

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<v Speaker 2>This would get away from all of that. But you're

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<v Speaker 2>saying it didn't work.

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<v Speaker 1>One executive at one cultivated meat company. Uh uh, there's

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<v Speaker 1>a valley of death. We're not going to cross is

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<v Speaker 1>in an industry without a massive infusion of public investment.

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<v Speaker 1>The chief executive of Impossible Foods, which only creates plant

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<v Speaker 1>based arizonts meat products, acknowledge that the political mood has

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<v Speaker 1>changed for everyone. Food security and competitiveness are now back

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<v Speaker 1>on the agenda. The alternate protein bubble has burst.

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<v Speaker 2>It's funny that nobody is hitting on what you said.

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<v Speaker 2>You just had kind of an instinctual.

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<v Speaker 1>They do, they get to it. It never stood a chance.

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<v Speaker 1>The economics are always stacked against meat bioreactors. The process

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<v Speaker 1>requires pharmaceutical industry level lab conditions, very expensive nutrients which

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<v Speaker 1>amount to about two thirds of the cost, specialized labor,

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<v Speaker 1>and long time scales. Optimistically, producers would be doing well

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<v Speaker 1>to hit sixty three dollars per kilo, so that'd be

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<v Speaker 1>you know, two and a half pounds thirty you know,

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<v Speaker 1>thirty bucks a pounds roughly has a break even price

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<v Speaker 1>break even? Are we talking to hamburger steak. It's expensive

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<v Speaker 1>either way, just whatever they call it. I don't know.

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<v Speaker 1>But the real reason is not so much economics. To

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<v Speaker 1>your point is it is a lack of demand expressed

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<v Speaker 1>in the form of public disgust. Our Attitudes to food

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<v Speaker 1>have been shaped by psychology, culture, family, and tradition. Only

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<v Speaker 1>weirdos are impressed by cells from a bioreactor.

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<v Speaker 2>It's funny that we have a knee jerk reaction to

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<v Speaker 2>meat grown in a test tube. But that living thing

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<v Speaker 2>standing out there with you know, a heart and lungs

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<v Speaker 2>and kidneys and everything like that, and hopes and dreams

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<v Speaker 2>and hopes and dreams. You kill it and cut it

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<v Speaker 2>up and drain the blood out of it and cook it.

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<v Speaker 2>I'm fine with that, But we've been doing it. It's

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<v Speaker 2>an evolution thing.

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<v Speaker 1>I suppose as you load the cown and the truck

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<v Speaker 1>is thinking I never went to Europe, right, Sorry, um, yeah, yeah,

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<v Speaker 1>that's you know. I wonder if it'll come together at

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<v Speaker 1>some point. Although most of the representations of alterna foods,

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<v Speaker 1>whether it's eating bugs or alternative proteins. So we were kids,

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<v Speaker 1>that was a big eating bugs. Oh yeah, we're all

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<v Speaker 1>gonna be eating bugs by the time you're an adult

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<v Speaker 1>buyer reactors.

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<v Speaker 2>All of it was based on what was the worm craze?

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<v Speaker 2>Were we gonna eat worms?

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<v Speaker 1>Yeah, something like that. Yeah, my god, this conversation is

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<v Speaker 1>making me sick.

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<v Speaker 2>For some reason, I got involved in the worm craze

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<v Speaker 2>for a while. In what sense My shop teacher in

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<v Speaker 2>high school went all in on worms, So this would

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<v Speaker 2>have been late seventies, early eighties.

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<v Speaker 1>I guess he.

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<v Speaker 2>Went all in on worms when he thought that was

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<v Speaker 2>going to be the craze and converted his whole basement

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<v Speaker 2>into a worm farm and had uh tens of thousands

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<v Speaker 2>of worms and boxes wow, and the right lighting and

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<v Speaker 2>humidity and everything like that. And one time they went

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<v Speaker 2>on vacation and I fed the worms. There's like fifty

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<v Speaker 2>thousand head a worm that I was I was taking

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<v Speaker 2>care of ed.

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<v Speaker 1>I love it.

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<v Speaker 2>I was going in their basement, I was feed in mine.

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<v Speaker 2>I had to like dig up the dirt aerate it,

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<v Speaker 2>and then put the warm food in there and get them.

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<v Speaker 1>The right water, good gig. And he just thought that

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<v Speaker 1>this was going to be the thing. Wow, people were

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<v Speaker 1>gonna switch.

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<v Speaker 2>To worms, and then it never panned out, And I

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<v Speaker 2>remember they just let them all loose in their garden

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<v Speaker 2>after like two or three years of.

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<v Speaker 1>All this work and effort, waiting for the great worm

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<v Speaker 1>and craze to catch hole. Note to self play Pink

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<v Speaker 1>Floyd's waiting for the worms. Uh. Yeah. What I started

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<v Speaker 1>to say was, I think all of these alternate food

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<v Speaker 1>you know, or they're not crazes, they're like crazes talking

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<v Speaker 1>about how it's going to be a crazy Yeah, they're

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<v Speaker 1>all based on the assumption of never ending population growth.

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<v Speaker 2>At least in part, we'd all be starving and you

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<v Speaker 2>just couldn't come up with the food. And that hasn't

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<v Speaker 2>been the problem.

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<v Speaker 1>Oh yeah, And in fact, I was hoping we might

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<v Speaker 1>get to and probably will in the next couple of days.

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<v Speaker 1>A survey of all the countries around the world where

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<v Speaker 1>their governments are trying desperately to get people to have babies,

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<v Speaker 1>and how there's not a single program that's showing any

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<v Speaker 1>significant success.

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<v Speaker 2>And I would hope not any any trip or dollar

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<v Speaker 2>amount or whatever that could convince you to take on

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<v Speaker 2>the task of being a parent, right, not good?

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<v Speaker 1>Well, and more significantly, I think even than that is

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<v Speaker 1>that if you have, for whatever reason, suppressed the most

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<v Speaker 1>fundamental urge there is other than you know, breathing food

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<v Speaker 1>and water to reproduce.

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<v Speaker 2>Government's not gonna be able to talk you into it.

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<v Speaker 2>I can't believe people think they can. I just yeah,

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<v Speaker 2>I just think that's nuts.

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<v Speaker 1>I get why they're trying, but man, it's a long

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<v Speaker 1>shot at best. So you take a girl out to

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<v Speaker 1>have some nice lab grown flesh, take her back to

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<v Speaker 1>your place. Gross.

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<v Speaker 2>So why isn't there a bigger movement towards smaller ports

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<v Speaker 2>and restaurants that that's practically like, you know, the way

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<v Speaker 2>the culture change was around drunk driving and smoking. Why

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<v Speaker 2>isn't there more of a push for smaller portions?

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<v Speaker 1>I think because we're a fatter country than we are

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<v Speaker 1>a drunk one. I think a lot of big, heavy

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<v Speaker 1>Americans don't want to hear it. They want giant portions.

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<v Speaker 2>Well, how about all the you know, this is usually

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<v Speaker 2>driven by often by people I don't like, But like,

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<v Speaker 2>why isn't the academic lefty already skinny you know, Manhattan

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<v Speaker 2>based media crowd pushing for smaller portions everywhere? It just

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<v Speaker 2>seems like that would be a good idea.

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<v Speaker 1>Wow, that's a really interesting question.

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<v Speaker 2>I would I would like that. I'm even though I

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<v Speaker 2>have no self control, most of us don't. When when

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<v Speaker 2>Applebee's or whoever brings out the burger that's the size

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<v Speaker 2>of your freaking head and enough French.

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<v Speaker 1>Fries to choke a horse, it's just like, what is this?

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<v Speaker 3>Why?

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<v Speaker 1>Yeah? Yeah, I just I now, I'm at the point

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<v Speaker 1>in my life that I appreciate it when they have less.

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<v Speaker 2>Absolutely, I'm just surprised there wouldn't be a craze for

0:12:11.000 --> 0:12:14.480
<v Speaker 2>shrink Flation is happening everywhere. Shrink the portion sizes instead

0:12:14.520 --> 0:12:16.720
<v Speaker 2>of up in the price, make the portion smaller.

0:12:17.080 --> 0:12:21.480
<v Speaker 1>Yeah, but graying talk show hosts don't drive that market.

0:12:21.679 --> 0:12:24.760
<v Speaker 1>It's hungry young people. I don't know, Hanson, where do

0:12:24.800 --> 0:12:27.520
<v Speaker 1>you fall? Are you pleased when you get a giant whatever?

0:12:27.920 --> 0:12:30.360
<v Speaker 1>You think? Awesome? This place is great. Look at that Breedo.

0:12:30.440 --> 0:12:34.640
<v Speaker 1>It's a sizement Folkswagen. No, not at all. I had

0:12:34.640 --> 0:12:36.320
<v Speaker 1>one the other day and I just knew. Now I

0:12:36.440 --> 0:12:38.839
<v Speaker 1>just cut it in half. Yeah, the other part goes

0:12:38.880 --> 0:12:40.160
<v Speaker 1>home and then I end up throwing that away.

0:12:40.200 --> 0:12:40.400
<v Speaker 3>Yeah.

0:12:40.400 --> 0:12:43.080
<v Speaker 2>I've had friends where we've decided, let's remember for the future,

0:12:43.160 --> 0:12:46.240
<v Speaker 2>let's always order one thing and split it from now

0:12:46.280 --> 0:12:49.079
<v Speaker 2>on always because they're way too big. Yeah, but maybe

0:12:49.080 --> 0:12:51.640
<v Speaker 2>we're not representative of most people, like you're saying. Given

0:12:51.720 --> 0:12:54.560
<v Speaker 2>my brother, who's quite the eater, I don't think he

0:12:54.600 --> 0:13:01.320
<v Speaker 2>gets excited about giant portions the huge mountain French fries is.

0:13:02.840 --> 0:13:05.400
<v Speaker 1>It's so cheap and so easy for them to do.

0:13:05.600 --> 0:13:09.640
<v Speaker 1>And if you're the hungry type, but you you love that.

0:13:10.160 --> 0:13:14.120
<v Speaker 2>Yeah, but from a free market standpoint, if there were

0:13:14.840 --> 0:13:17.679
<v Speaker 2>much fewer, would you stop going there? Like you just

0:13:17.800 --> 0:13:21.079
<v Speaker 2>if Chili served small portions of fries, I would stop

0:13:21.120 --> 0:13:23.240
<v Speaker 2>going in there and go to Applebee's because they have

0:13:23.760 --> 0:13:25.160
<v Speaker 2>enough French fries to push out in a.

0:13:25.120 --> 0:13:27.760
<v Speaker 1>Wheelborrow me personally, or am I a two hundred and

0:13:27.760 --> 0:13:30.640
<v Speaker 1>thirty pounds thirty two year old just about most people? Yeah,

0:13:30.640 --> 0:13:34.040
<v Speaker 1>I don't know. I don't know. I'd say, hey, fry miser,

0:13:34.080 --> 0:13:36.480
<v Speaker 1>what is this the depression? Bring me out some fries.

0:13:37.440 --> 0:13:38.520
<v Speaker 1>I'm gonna wreck the place.

0:13:38.720 --> 0:13:41.920
<v Speaker 2>I have had a few experiences, especially this French rest

0:13:42.040 --> 0:13:44.920
<v Speaker 2>height at a French restaurant in San Francisco one time.

0:13:45.480 --> 0:13:47.640
<v Speaker 2>At the time, it was an incredibly expensive meal and

0:13:47.640 --> 0:13:49.160
<v Speaker 2>I think it was one hundred dollars a person, which

0:13:49.200 --> 0:13:52.800
<v Speaker 2>now is what it costs to you everywhere practically. But anyway,

0:13:52.840 --> 0:13:55.240
<v Speaker 2>it was a very expensive meal. And they brought out these.

0:13:55.200 --> 0:13:58.760
<v Speaker 1>Little thimbles full of things and I was like, what

0:13:59.000 --> 0:14:03.839
<v Speaker 1>is this. This is a tasting menu, what is this?

0:14:03.840 --> 0:14:04.600
<v Speaker 1>This is my meat?

0:14:04.800 --> 0:14:06.920
<v Speaker 2>This a little tiny little thing of meat, I know,

0:14:07.120 --> 0:14:10.120
<v Speaker 2>and bring you a like a little tiny little screen thing.

0:14:10.120 --> 0:14:13.680
<v Speaker 1>It was your salad. Oh yeah, that reminds me. Hey,

0:14:13.960 --> 0:14:16.360
<v Speaker 1>remind mister Armstrong to bring that up during the radio

0:14:16.360 --> 0:14:19.360
<v Speaker 1>show tomorrow. I have something I know you'll love, the

0:14:19.440 --> 0:14:22.400
<v Speaker 1>tiny portions at French restaurants. Yes, oddly enough.

0:14:22.200 --> 0:14:27.120
<v Speaker 2>That's gonna be our topic tomorrow. That was the only

0:14:27.160 --> 0:14:28.720
<v Speaker 2>time in my life though, that I've been disappointed in

0:14:28.760 --> 0:14:30.080
<v Speaker 2>a portion, and it was ridiculous.

0:14:30.120 --> 0:14:32.400
<v Speaker 1>I mean it was it was over the top. You

0:14:32.400 --> 0:14:35.320
<v Speaker 1>get the taste, you get the texture, you're done, moving on.

0:14:36.360 --> 0:14:37.480
<v Speaker 1>God dang it. I wit that.

0:14:38.000 --> 0:14:40.840
<v Speaker 2>The other day we got burgers and they were just

0:14:41.920 --> 0:14:45.680
<v Speaker 2>they were so enormous, just insanely enormous.

0:14:45.840 --> 0:14:51.160
<v Speaker 1>Yeah, yeah, you had a French restaurant like that. You're thinking,

0:14:51.200 --> 0:14:54.800
<v Speaker 1>I'm hungry, order in a pizza, send a message, have

0:14:54.880 --> 0:14:59.640
<v Speaker 1>it delivered right to your table. Anybody, you want any

0:14:59.680 --> 0:15:03.520
<v Speaker 1>food to your meal? Half a pizza delivered your table.

0:15:03.640 --> 0:15:06.480
<v Speaker 1>I'm all great, What am I supposed to do? I

0:15:06.560 --> 0:15:08.160
<v Speaker 1>went out to eat, all right?

0:15:08.520 --> 0:15:11.400
<v Speaker 2>And the thing they did at this expensive French restaurant

0:15:11.920 --> 0:15:14.720
<v Speaker 2>in San Francisco, it was like a different waiter for

0:15:14.800 --> 0:15:15.640
<v Speaker 2>every brown.

0:15:15.840 --> 0:15:17.040
<v Speaker 1>Oh good, that's important.

0:15:18.760 --> 0:15:21.080
<v Speaker 2>And the plates were so huge they were like the

0:15:21.120 --> 0:15:22.640
<v Speaker 2>size of a car tire. So I was part of

0:15:22.680 --> 0:15:27.080
<v Speaker 2>the presentation, big giant white plate with a tiny little thing,

0:15:27.120 --> 0:15:29.480
<v Speaker 2>and then like a sprinkle of some sauce that was

0:15:29.480 --> 0:15:30.880
<v Speaker 2>a different color over a ear.

0:15:30.880 --> 0:15:35.880
<v Speaker 1>Right right, fantastic? What am I supposed to eat? Then

0:15:35.920 --> 0:15:38.040
<v Speaker 1>the dude who brings that can't possibly be the guy

0:15:38.080 --> 0:15:41.280
<v Speaker 1>to bring the room temperature soup that I'm supposed to appreciate?

0:15:41.400 --> 0:15:44.560
<v Speaker 1>One half a spoonful of soup. Ooh, fennel and watermelon.

0:15:47.680 --> 0:15:50.400
<v Speaker 1>So you say your professor had you go into his

0:15:50.560 --> 0:15:54.000
<v Speaker 1>basement to feed the worms. Correct? Little did you know

0:15:54.120 --> 0:16:02.200
<v Speaker 1>that the worms were plotting your demise? That's true. They're

0:16:02.200 --> 0:16:03.000
<v Speaker 1>waiting for me to die.

0:16:03.200 --> 0:16:06.720
<v Speaker 2>I have no idea what he thought. Was I think

0:16:06.720 --> 0:16:09.520
<v Speaker 2>we were going to eat worms in the seventies. I

0:16:09.560 --> 0:16:10.480
<v Speaker 2>think that was the thing.

0:16:11.280 --> 0:16:16.880
<v Speaker 1>Or was it that they would be sold for fishing? No? No, no,

0:16:16.880 --> 0:16:17.240
<v Speaker 1>no no.

0:16:17.280 --> 0:16:19.600
<v Speaker 2>It was some new age craze thing where the rocks

0:16:19.600 --> 0:16:21.200
<v Speaker 2>were going to be really worth a lot of money.

0:16:22.840 --> 0:16:28.720
<v Speaker 2>He only had like three fingers left. Shop teacher, he said, yeah, yeah, yeah,

0:16:29.120 --> 0:16:29.760
<v Speaker 2>I guess that's it.